Family Best Time >> Food

Express cooking for friends #1

TAPENADE.

Incomparable to those unfortunately found on Provençal markets, this homemade olive puree is excellent spread on bread, divine with hard-boiled eggs, fish, vegetable cakes. And great for spreading pan-bagnat half-loaves .

Races

2 large handfuls of Nice olives (or any other variety)

1 handful of basil leaves

20 almonds

1 tablespoon of capers

1 tablespoon pine nuts

3 salted anchovies

Recipe

After pitting the olives, coarsely mix all the ingredients in the electric mincer. Mix and pour the puree into a small jar, which is covered with olive oil. Can be kept for 1 week in the refrigerator, always covered with oil.

Variant

You can replace the basil with arugula, the pine nuts with pistachios.